Fried Chicken Recipe

In a large pot or bowl, combine 6 cups water, 3 tbsp kosher salt, 2 tbsp sugar, peppercorns, bay leaves, and smashed garlic. Stir to dissolve salt and sugar over medium heat just until warm; do not boil. Remove from heat and add 1 cup ice to cool the brine quickly.

Once the brine is cool to room temperature, submerge the chicken pieces completely. Cover and refrigerate for 2 to 4 hours (up to 6 hours for dark-meat pieces).

Remove chicken from brine, discard brine, and pat pieces dry with paper towels. Let sit on a rack for 15 minutes to air-dry slightly before marinating in buttermilk.

Whisk together 3 cups buttermilk, 1 tbsp hot sauce (if using), 1 tsp salt, and 1 tsp ground black pepper in a large bowl.

Add the brined, patted-dry chicken pieces to the buttermilk mixture, pressing pieces so they are coated. Cover and refrigerate for at least 4 hours or overnight for best flavor and tenderness.

When ready to bread, remove chicken from refrigerator and let sit at room temperature for 20–30 minutes while you prepare the breading and heat the oil. Reserve excess buttermilk for dredging.

Dry Mix

In a large shallow dish or bowl, whisk together 4 cups all-purpose flour, 1 tbsp cornstarch, 2 tsp paprika, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp dried oregano, 1 tsp cayenne pepper, 1 tsp freshly ground black pepper, 1.5 tbsp kosher salt, and 1 tsp baking powder until evenly combined.

Set up a dredging station: one shallow bowl with the reserved buttermilk plus 2 beaten eggs and 1 cup milk whisked together; one large shallow pan with the seasoned flour mix. For an extra-crispy crust, use a double-dip method: dip chicken in wet mixture, shake off excess, then firmly press into the flour to coat, set on a wire rack, and let rest 10 minutes. Repeat the wet and dry dip a second time for a thicker crust if desired.

Meanwhile, pour 6 cups neutral oil into a large heavy-bottomed Dutch oven or deep skillet to a depth of about 2 inches. Heat over medium-high heat to 325–350°F (160–175°C). If you don't have a thermometer, test by dropping a pinch of flour; it should sizzle immediately but not burn.

Fry chicken in batches without crowding. For bone-in pieces, fry 12–15 minutes per side (about 24–30 minutes total) for dark meat and 10–12 minutes per side (about 20–24 minutes total) for white meat, adjusting as needed so the oil temperature stays between 300–325°F. Turn pieces once halfway through each piece’s cook time. Use an instant-read thermometer — the internal temperature should reach 165°F (74°C) in the thickest part.

When chicken is golden brown and cooked through, transfer to a wire rack set over a baking sheet to drain. For an extra glossy finish, melt 1 tbsp butter and brush lightly over hot chicken pieces; this is optional.

Let the chicken rest 5 minutes, then serve hot with lemon wedges.